Helen's butternut squash & coconut stew
Simple, affordable recipes for complementary feeding
Not Too Tricky
makes 1kg
Ingredients
½ a butternut squash (500g)
1 small onion
1 small carrot
1 tablespoon olive oil
2 tablespoons tinned or frozen sweetcorn (sugar- and salt-free)
½ x 400g tin of coconut milk
Method
- Peel, deseed and dice the butternut squash, and peel and finely chop the onion and carrot. Cook the squash in boiling water for 10 minutes, or until tender, then drain.
- Meanwhile, heat the oil in a medium pan on a medium heat, add the onion and carrot, then fry for 5 minutes, or until softened. Add the squash, 150ml water and simmer for 15 minutes with the lid on. Next, add the sweetcorn and coconut milk, replace the lid and simmer for 5 minutes, or until the veg is soft. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.
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